Andy Montoya
The use of cows for cheese-making has a long and varied history. Cheese is believed to have been produced in Europe over 7,000 years ago, with the earliest direct evidence of cheesemaking found in excavated clay sieves in Poland and Croatia, dating back over 7,000 years. The production of cheese is believed to have begun by pressing and salting curdled milk, with hard salted cheese being the only form in which milk could be preserved in hot climates. In ancient Rome, cheese became a sophisticated enterprise, with valued foreign cheeses transported to satisfy the elite. The discovery of cheese is credited to various sources, including an Arab trader and Aristaeus in ancient Greek mythology. Today, cheese is mass-produced, with factory-made cheese overtaking traditional cheesemaking, and it remains a staple in various world cuisines.
| Characteristics | Values |
|---|---|
| Date of first cow milk consumption | Unknown, but drinking milk is a new habit in the context of humanity's 300,000-year history |
| Date of first cheese-making | Believed to predate recorded history, possibly over 7,000 years ago |
| Location of first cheese-making | Unknown, possibly Europe, Central Asia, the Middle East, or the Sahara |
| Earliest evidence of cheese-making | Excavated clay sieves (holed pottery) over 7,000 years old found in Poland, Croatia, Switzerland, and other locations |
| Earliest written evidence of cheese | Sumerian cuneiform texts from the Third Dynasty of Ur, dating to the early second millennium BC |
| Ancient cheese-making methods | Curdling milk in animal stomachs, pressing, salting, and coagulation |
| Ancient cheese varieties | Sour and salty, similar to rustic cottage cheese or present-day feta |
| Ancient cheese uses | Food preservation, trade, stuffing for other foods, and military supplies |
| Industrialization of cheese-making | Began in the US in the mid-19th century with assembly-line production and the use of microbial cultures |
| Modern cheese production | Factory-made cheese became dominant during World War II and remains the primary source of cheese in America and Europe |
| Global cheese production in 2022 | 22.6 million tonnes of cheese produced from whole cow milk, with the US accounting for 28% |
| Regional cheese varieties | Paneer in South Asia, Rubing in China, Chhurpi in Nepal, Datshi in Bhutan, Lor in Turkey, Çökelek in Turkey |
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What You'll Learn
The origins of cheese-making
The process of making cheese likely began with the pressing and salting of curdled milk for preservation purposes. Curdling milk in an animal's stomach would create solid and better-textured curds, which could be further developed with the addition of rennet, an enzyme that coagulates milk. This process is detailed in Columella's De Re Rustica, written around 65 CE.
Cheese-making was already well-known among the Sumerians, as evidenced by the earliest written record of cheese in the Sumerian cuneiform texts of the Third Dynasty of Ur, dating to the early second millennium BC. The cheese produced in Europe, with its cooler climate, required less salt for preservation, resulting in the development of aged cheeses with distinct flavours.
While the exact timeline is unclear, archaeological evidence suggests that cheese-making in Egypt dates back about 5,000 years. In 2018, the oldest known cheese from Egypt was discovered in the Saqqara necropolis, dating back around 3,200 years. Earlier remains identified as cheese were found in an Egyptian tomb dating to around 2900 BC, and visual evidence of Egyptian cheesemaking was discovered in tomb murals from approximately 2000 BC.
Today, bovines (cows) produce about 83% of the milk and dairy products consumed by humans worldwide, and cheese-making with cow's milk is a widespread practice.
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Ancient cheesemaking cultures
The origins of cheese and cheesemaking stretch back far in human history, and it is believed that cheese was produced in several ancient cultures. The earliest direct evidence for cheesemaking is found in excavated clay sieves (holed pottery) that are over seven thousand years old, with examples found in Poland, Croatia, and Switzerland. These ancient cheese-strainers contained dried remains that chemical analysis suggests were cheese.
Cheese was well known among the Sumerians, and archaeological evidence suggests that cheese was made in Egypt around 5,000 years ago. In 2018, Cairo University and the University of Catania reported the discovery of the oldest known cheese from Egypt, dating back about 3,200 years. Earlier remains identified as cheese were found in an Egyptian tomb dating to around 2900 BC, and visual evidence of Egyptian cheesemaking was found in tomb murals from approximately 2000 BC.
Cheese was also an important food in ancient Rome, with Pliny the Elder noting that it had become a sophisticated enterprise by the start of the Roman Empire. The diversity of cheeses enjoyed by the Romans is described in Pliny's Natural History, which mentions cheeses from the Alps and Apennines, as well as a Ligurian cheese made mostly from sheep's milk.
Cheese was also produced in ancient Greece, with the earliest written evidence of cheese appearing in Sumerian cuneiform texts of the Third Dynasty of Ur, dated to the early second millennium BC. The earliest cheeses were sour and salty, similar in texture to rustic cottage cheese or present-day feta.
In addition to these ancient cheesemaking cultures, cheese has also been a part of the food traditions of various other regions, including South Asia, where local cheese is commonly made or available in the form of paneer and related cheeses, and China, where outlying regions such as Yunnan have strong cheese traditions.
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The industrialisation of cheese
The exact origins of cheese and cheesemaking are unknown, but the practice is believed to be closely related to the domestication of milk-producing animals, primarily sheep, which began 8,000-10,000 years ago. The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) in Poland and Croatia, which are over 7,000 years old. Similarly, shards of holed pottery from Switzerland date back to roughly 8,000 years ago and are believed to be cheese strainers.
Cheese was likely discovered accidentally through the practice of storing milk in containers made from animal stomachs, which contain rennet, an enzyme that causes milk to coagulate and separate into curds and whey. Another possible explanation for the discovery of cheese is the practice of salting curdled milk for preservation, which was necessary for storing milk in hot climates.
By the time of the Roman Empire, cheesemaking had become a widespread and highly valued process throughout Europe and the Middle East, with hundreds of varieties of cheese being produced and traded. During the ancient Rome era, valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite, and it was considered a sophisticated enterprise by Pliny the Elder.
In the centuries following the fall of Rome, the advancement of cheesemaking in Europe slowed. However, with the colonization of North America by the English, cheesemaking practices had to adapt to the new climate, and various techniques were developed to protect the cheese and maintain moisture. This marked the beginning of the industrialization of cheese during the 19th century.
As the Industrial Revolution gained momentum, specialized cheesemaking equipment became more accessible, and cheesemaking moved from farmhouses to factories. This transition led to women being displaced from their roles as craftspeople and stewards of cheesemaking knowledge, as men with better access to education and capital gradually standardized and took over the industry. The production of cheese became industrialized and more standardized, benefiting from scientific advancements that improved consistency and quality. The development of margarine in France also influenced cheesemaking, as producers started making inferior cheeses with skim milk or "filled cheese" with fat replaced by lard to cut costs.
Both World Wars and the Great Depression further spurred innovations in processed cheeses that were cheap, durable, and shelf-stable, such as canned processed cheese and shelf-stable products like Velveeta. During this time, companies like Kraft also contributed to the industrialization of cheese by introducing affordable boxed macaroni and cheese.
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The process of making cheese
Milk Collection and Preparation:
The cheese-making process begins with the careful milking of cows. The fresh milk obtained is then transported to a cheese factory or plant, where it undergoes strict quality and purity tests to ensure it meets safety standards. Once approved, the milk is filtered, standardised, and pasteurised to eliminate harmful bacteria and extend its shelf life.
Curdling the Milk:
Curdling is a crucial step in cheese-making. The milk is heated for a few seconds to destroy unwanted bacteria. Then, starter cultures, which are good bacteria or freeze-dried powder, are added to the milk. These cultures ferment the lactose, the milk's natural sugar, into lactic acid. The amount of sugar in the milk can affect this process, influencing the cheese's flavour and texture.
Addition of Rennet:
Rennet, an enzyme, is then introduced to the milk. It causes the milk to thicken and form a gel-like consistency, similar to yogurt. This step aids in separating the curds (solids) from the whey (liquid). The curds are then cut, stirred, and gently heated, allowing more whey to escape and creating firmer curds.
Shaping and Pressing:
The curds are then drained, shaped, and pressed into moulds to give them their desired shape. Excess moisture is removed from the curds to make the cheese firmer. Some cheeses are brined instead of moulded, depending on the variety being produced.
Salting and Aging:
Salt is added to the cheese at this stage for preservation and flavour enhancement. The cheese is then aged under controlled conditions to develop its unique flavour and texture. The aging time varies depending on the type of cheese being produced.
Packaging and Distribution:
Once the cheese has reached the desired level of maturity, it is packaged and distributed to shops and consumers. Each variety of cheese has its own distinct character, flavour profile, and texture.
Cheese-making is a dynamic and artisanal process that requires precision, patience, and a passion for the craft. The variety of cheeses produced is influenced by factors such as the type of milk, bacterial cultures, curd processing techniques, and aging methods employed.
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Cheese in Asia
The history of cheese-making is believed to have begun over 7,000 years ago, although the exact origins are unknown. While cheese is now popular worldwide due to European and Euro-American cultural influence, it was traditionally most common in Europe, the Middle East, the Indian subcontinent, North Africa, and some parts of Central Asia. In East Asia, cheese was historically limited to nomadic tribes living on the fringes of society, and even today, it is not a significant part of local cuisines.
Cheese has had a limited presence in East Asian cuisines, with traditional Japanese, Korean, and Chinese dishes notably lacking cheese. In Chinese culture, the consumption of cheese was historically associated with nomadic tribes living on the fringes of society, who were generally viewed as outsiders or barbarians. Additionally, cows were traditionally used as work animals in China, and milk was not widely available for cheese production. The lack of dairy in the Chinese diet may also be attributed to the high rate of lactose intolerance among East Asians due to limited exposure to dairy products.
However, some regions in Asia have strong cheese traditions. In South Asia, local cheeses like paneer and related varieties are commonly made and consumed. In Yunnan, China, several ethnic minority groups produce Rubing and Rushan, similar to paneer. Bhutan produces a cheese called Datshi, which is made from yak or mare milk and is a staple in most Bhutanese curries. The national dish of Bhutan, ema datshi, combines homemade yak or mare milk cheese with hot peppers. Nepal also has a cheese-making industry, producing cheese from yak milk and a hard cheese called chhurpi made from cow or yak milk.
While cheese may not be a traditional component of East Asian diets, Western culinary influences have introduced cheese to these cultures. The spread of European imperialism and Euro-American culture has led to the gradual integration of cheese into Asian cuisines, although it may still be considered a foreign novelty in some regions.
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Frequently asked questions
The exact date of when cows were first used for cheese is unknown, but it is believed to be over 7,000 years ago.
There is no conclusive evidence of where cheese-making originated, but it could be Europe, Central Asia, the Middle East, or the Sahara.
The earliest cheeses were likely sour and salty, similar in texture to rustic cottage cheese or present-day feta.
Ancient people likely developed cheese by accident when storing and transporting milk in bladders made of ruminants' stomachs, which contain rennet and would encourage curdling.
The use of cows for cheese spread across the globe through trade, colonization, and empire. For example, the Saracens brought goats and cheesemaking techniques to France during their invasion of the Loire Valley in the 8th century CE.
